Cluster Executive Sous Chef (Local)

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Cluster Executive Sous Chef (Local)

Job Description

• Directly responsible for Main Kitchen Culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
• Maintain the hotel's cuisine concepts and standards for food preparation and presentation.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation I accordance with the company policies.
• Enforce Sanitation by checking to pass audit score target request
• Achieve departmental Budget goals by maintaining efficient cost expenditure.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• To supervise the completion of the wage on a basis and critique discrepancies
• Responsible for all accounting and billing procedures within the culinary operation.
• To ensure the awareness & enforcement of all Accor and Novotel standard
• To enforce operational Standards that are reviewed periodically and then updated and improved.
• Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
• To ensure the efficient scheduling of management and associates.
• To assist in the execution of Culinary Management & Associate reviews, ensuring appraisals in a professional and timely manner.
• To supervise all aspects of Associate management including hiring and discipline in conjunction with the Executive Chef.
• To train subordinate managers and supervisors in effective "coaching and counseling" and the correct process of progressive discipline.
• To conduct an effective communication within department to make sure information and meet and around

• Diploma from a reputable Hospitality Management / Culinary school preferred
• Additional certification(s) in Food & Beverage will be an advantage
• Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
• Excellent reading, writing and oral proficiency in both Vietnamese & English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Good working knowledge of MS Excel, Word, & PowerPoint
• High degree of professionalism with sound human resources management and business acumen capabilities
• Vietnamese speaking
• External or 6-month internal mission

• - Employee benefit card offering discounted rates in Accor Hotels worldwide.
• Develop your talent through learning programs by Academy Accor.
• Opportunity to grow within your property and across the world!
• Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities, like Planet 21.